This chocolate tart is made with a cocoa pastry and a rich dark chocolate ganache filling. The buttery cocoa-infused pastry makes for a slightly crumbly base which adds a delightful crunch to each bite. But the real star of the show is the decadent chocolate ganache filling. It’s a smooth and glossy made from high-quality 70% cocoa chocolate and cream, creating a luscious and rich texture that melts in your mouth.
Whether enjoyed on its own or with a dollop of double cream this double chocolate tart has the perfect balance of sweetness and richness. Try adding fresh raspberries. Because this tart is so rich only a small serve is required this recipe will serve 10 -12 people
Chocolate Tart
Course: DessertCuisine: FrenchDifficulty: Beginner12
slices30
minutes210
kcalIngredients
300mls Double Cream
20g Caster Sugar
400g 70% cocoa dark Chocolate
90g Butter unsalted
100mls Milk
Directions
- Have your cocoa pastry tart case precooked in advance. Recipe here on website
- Break chocolate into small pieces. Place into a bowl with the butter (room temperature) over a water bath and allow to melt slowly. Lightly agitating from time to time
- Place cream and sugar in a pot and bring to a simmer. Just before it boils turn off the heat allow to cool a fraction and then pour into the bowl of now melted chocolate. Whisk constantly to allow ingredients to combine and also to expel some of the heat. Then add the milk whisking constantly allowing a smooth well incorporated mixture to form. Allow to cool a little then pour into the pre baked cocoa pastry shell.
- Transfer into the fridge and allow to set for 1 hour
Recipe Video
Notes
- Shake or bang the tart a little once filled to prevent air bubbles forming
- Prep time does not allow for the cooking of the tart case
- Cooking time is zero. Allow 1 hour to set in the fridge
